[Sca-cooks] egg whites

[Sharon Palmer]

>Does anyone have a medieval recipe that uses large quantities of egg whites?
>

From Rumpolt

Gebackens 2. Take the white from eggs/ and make a 
dough of white flour/ make it sweet with white 
sugar/ take a clean foam spoon/ and push it 
quickly into hot butter/ not thickly/ that you 
can turn it over with a wooden spatula/ let it 
get cold on the spatula/ like this it will nicely 
bend/ lay on a dish/ so they will not be broken/ 
and when you wish to give on a table/ then 
sprinkle it with white sugar. If it however did 
not hold together/ and breaks/ then put it in 
simmered milk and let simmer/ until it becomes 
thick/ like this it will be a good puree/ Thus 
one can use two different things/ one if it comes 
together/ the other if it does not.

"Faumlöffel", literally foam spoon, seems to mean 
a spoon with holes.  It could be used to beat the 
batter, or it could mean to let the batter run 
through the holes like a funnel cake. Then it is 
fried in butter and let cool draped so the it has 
a curved shape, and served with sugar.

Ranvaig